Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats
- Author
- Veerle De Graef (UGent) , Koen Dewettinck (UGent) , K SMITH, F CAIN and Imogen Foubert
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-425188
- MLA
- De Graef, Veerle, et al. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” Program, 2007, pp. 46–46.
- APA
- De Graef, V., Dewettinck, K., SMITH, K., CAIN, F., & Foubert, I. (2007). Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats. Program, 46–46.
- Chicago author-date
- De Graef, Veerle, Koen Dewettinck, K SMITH, F CAIN, and Imogen Foubert. 2007. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” In Program, 46–46.
- Chicago author-date (all authors)
- De Graef, Veerle, Koen Dewettinck, K SMITH, F CAIN, and Imogen Foubert. 2007. “Crystallization Behavior and Texture of Trans Containing and Trans Free Palm Oil Based Confectionary Fats.” In Program, 46–46.
- Vancouver
- 1.De Graef V, Dewettinck K, SMITH K, CAIN F, Foubert I. Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats. In: Program. 2007. p. 46–46.
- IEEE
- [1]V. De Graef, K. Dewettinck, K. SMITH, F. CAIN, and I. Foubert, “Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats,” in Program, 2007, pp. 46–46.
@inproceedings{425188, author = {{De Graef, Veerle and Dewettinck, Koen and SMITH, K and CAIN, F and Foubert, Imogen}}, booktitle = {{Program}}, language = {{und}}, pages = {{46--46}}, title = {{Crystallization behavior and texture of trans containing and trans free palm oil based confectionary fats}}, year = {{2007}}, }